Fine Dining Sous Chef - Menu & Kitchen Leader (Mossel Bay)

Placements24; Mossel Bay; On-site; ZAR 420,000 - 600,000; Full time

Benefits offered by this job

Competitive salary + service charge

Health and medical aid

Professional development

Premium ingredients

Collaborative kitchen

Job summary

Placements24 seeks a talented Sous Chef for fine dining catering in Mossel Bay. You will support the Head Chef in menu planning, recipe development, and execution of exquisite dishes, while leading junior staff and ensuring top quality. Strong emphasis on presentation and high-pressure kitchen performance.

The ideal candidate holds a formal culinary qualification with 5+ years in fine dining or premium catering, and a commitment to continuous learning and culinary innovation.

Qualifications

• 5+ years experience in fine dining or high-end catering.
• Formal culinary qualification required.
• Ability to work effectively under pressure and manage multiple tasks.
• Knowledge of classical and contemporary culinary techniques with strong presentation.

Responsibilities

• Assist Head Chef with menu planning, recipe development, and execution of fine dining dishes.
• Oversee and train junior kitchen staff for consistency in prep and plating.
• Manage inventory, ordering, and quality control of ingredients.
• Ensure compliance with health, safety and sanitation regulations.
• Help manage food costs and minimize waste while maintaining quality.

Skills

Leadership

Communication

Organizational skills

Work under pressure

Education

Formal culinary qualification

Job description

Placements24 seeks a talented Sous Chef for fine dining catering in Mossel Bay. You will support the Head Chef in menu planning, recipe development, and execution of exquisite dishes, while leading junior staff and ensuring top quality. Strong emphasis on presentation and high-pressure kitchen performance.

The ideal candidate holds a formal culinary qualification with 5+ years in fine dining or premium catering, and a commitment to continuous learning and culinary innovation.